Let's Brew - 1918 Courage Stout

Not a recipe to plug my last book. Instead, one from my next book. Which is very nearly done. Finally. The recipes have taken forever. Over 270 of them.
 
Imperial Stout bowed out in 1915, but Double Stout made it through to early 1918. And with the gravity only whittled down a little to 1064º. But that all changed after April that year, when new draconian restrictions were imposed on brewing.

The result of which was this Stout. 1036º might seem pretty feeble. But with a brewer’s beers having to average 1030º, they had to brew plenty of weaker beer to be able to make a beer this “strong”. And that was their X Mild Ale, which was just 1022º.

The recipe remains generally the same as in 1914. There’s only about half the amount of brown malt, with the base malt boosted accordingly, While the black malt and sugar content are around the same. The latter being described as black invert, which I’ve assumed is something like No. 4 invert.

Quite a different mashing scheme was employed. It kicked off the same was with an infusion and an underlet. But then there were four sparges rather than two.

action	barrels	strike heat	mash heat	mins stood
mash	166	159º F	147º F
underlet	21	172º F	158º F	90
sparge 1	280	168º F
sparge 2	220	165º F
sparge 3	220	160º F
sparge 4	100	159º F

Ancient is how I would describe the hops. Being English from the 1912 and 1914 harvests and Poperinge from 1914. So, all pre-war hops. 

1918 Courage Stout
pale malt	6.00 lb	73.26%
brown malt	0.75 lb	9.16%
black malt	0.75 lb	9.16%
No. 4 invert sugar	0.50 lb	6.11%
caramel 500 SRM	0.19 lb	2.32%
Strisslespalt 120 min	0.50 oz
Fuggles 60 min	0.50 oz
Fuggles 30 min	0.50 oz
Goldings dry hops	0.25 oz
OG	1036
FG	1008
ABV	3.70
Apparent attenuation	77.78%
IBU	19
SRM	35
Mash at	152º F
Sparge at	165º F
Boil time	120 minutes
pitching temp	60º F
Yeast	Wyeast 1099 Whitbread Ale